The story
Fährhütte 14 in Rottach-Egern, at Weißachdamm 50, runs an international kitchen on the shore of the Tegernsee, and Der Feinschmecker gave it 2.5 points in 2026. The restaurant sits on the lake in a quiet bay, part of the Althoff Seehotel Überfahrt grounds.
Young head chef Arne Schmitz leads the kitchen with visible creativity and technical care. Yellowtail mackerel arrives as a mosaic, served with confit fish belly in a yellow chili broth made with aji amarillo. The Simmental beef tartare comes with Jerusalem artichoke and heritage carrot, and small oxtail gyoza float in a clear consommé.
Cauliflower appears across the menu in several forms, roasted, pickled, raw-marinated, and as cream and velouté.
Traditional plates sit alongside the more modern dishes. Wiener schnitzel and pan-fried pigeon breast are both on the menu. The wine list is built for beginners and connoisseurs alike.
An open fireplace and wooden benches set the tone inside, and the lounge and terrace keep the same warmth. In summer the beach area on the water fills with loungers, while winter brings a cozier hut feel. Sarmeela Rupietta, the restaurant's hostess, keeps the room welcoming, and the dress code is smart casual.
Recognition
Ambience
Details
History
Right on the lake, far from the hustle and bustle, sits the ferry hut with its beach area. Inside, an open fireplace and wooden benches. The kitchen delights with Wiener schnitzel and pan-fried pigeon breast.
Concept Idyllically situated in a quiet bay; a relaxed concept from the Althoff Group featuring culinary ambition and a diverse à la carte menu. Culinary Style The young head chef Arne Schmitz demonstrates great creativity and craftsmanship with yellowtail mackerel served as a mosaic, accompanied by confit fish belly and bathed in a yellow chili broth (aji amarillo). Very tasty is the tartare from Simmental beef with a Jerusalem artichoke variation and heritage carrot. Small gyoza float in the oxtail consommé, filled with oxtail and infused with shallot jam and kumquat. The young team also has a soft spot for vegetables: cauliflower appears in every form—roasted, pickled, and raw-marinated, as well as in cream and velouté versions. Wine Well-curated wine list that caters to both beginners and connoisseurs. Atmosphere The warm ambiance in the cozy lounge with its fireplace and on the beautiful terrace is consistently maintained by the natural hostess, Sarmeela Rupietta. Conclusion Enjoyable cuisine, high comfort factor, excellent location.
Location
Nearby
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